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Greek Seasoning

  ----- Original Message ----- 
  From: Gary 
  Sent: Sunday, August 30, 2009 8:32 PM
  Subject: Cavender's Greek Seasoning

  Dear Uncle Phaedrus,

  I am a chef and one of the seasonings that I use all the time is Cavender's Greek Seasoning. 
I have found other recipes for Greek seasonings, but nothing can compare to the taste of Cavender's. 
The bottle lists the ingredients but it is the elusive "5 other spices" that has had stumped me 
for awhile. I am assuming cinnamon and nutmeg are two of these. Can you please help me? Thanks!


Hello Gary,

Well, the recipe for Cavender's is, of course, a secret. No one outside Cavender's has it. Even if you managed to obtain a copy of the actual recipe, it would be in pounds of ingredients, and not very useful for making small quantities.

So, a copycat is the best that you can expect to find. Below are two recipes that claim to be copycats for Cavender's. I tend to favor the first one. I don't taste rosemary in Cavender's. These are probably not perfect copies, but perhaps they'll give you a starting point for your own experimentation.


  Greek Seasoning Clone 
  Source: Southern Living 1992

  Yield: 1/4 cup 
  2 teaspoons salt
  2 teaspoons dried oregano
  1-1/2 teaspoons onion powder
  1-1/2 teaspoons garlic powder
  1 teaspoon cornstarch
  1 teaspoon pepper
  1 teaspoon beef bouillon granules, (or pareve bouillon)
  1 teaspoon parsley flakes
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg 

  Combine all ingredients, and store in an airtight container. Serve with steaks, chicken, 
or fish. 
  substitute - Cavender's Greek Seasoning

  2 teaspoons salt
  1 teaspoon ground black pepper
  2 teaspoons dried basil
  2 teaspoons dried Greek oregano
  1 teaspoon dried parsley flakes
  1 teaspoon dried rosemary
  1/2 teaspoon ground thyme
  2 teaspoons garlic powder
  1 teaspoon dried dill
  1 teaspoon dried marjoram
  1 teaspoon cornstarch
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg

  Mix together. 
  Keeps for 1 year.

Curry Powder

  ----- Original Message ----- 
  From: Jim 
  To: phaedrus 
  Sent: Saturday, August 29, 2009 10:59 AM
  Subject: home made curry powder recipe

  Appreciate condiments that would make up a good homemade recipe rather than the bottle 
on the shelf in the super market.  Thanks again, Jim

Hello Jim,

There's one below, but also see these sites:

Curry Powder

Homemade Curry Powder


  Homemade  Curry  Powder

  4 1/2 tsp. ground coriander
  2 tsp. ground turmeric
  1 1/4 tsp. cumin seed
  1/2 to 1 tsp. whole black peppercorns
  1/2 to 1 tsp. crushed red pepper
  1/2 tsp. whole cardamon seed (without pods)
  1/2 inch stick cinnamon
  1/4 tsp. whole cloves
  1/4 tsp. ground ginger

In a blender container place coriander, turmeric, cumin seed, peppercorns, red pepper,
cardamom seed, cinnamon, cloves, and ginger.  Cover and blend for 1 to 2 minutes or until 
mixture is a fine powder.  Store spice mixture in an airtight container in a cool, dry place. 
Makes about 1/4 cup curry powder.  

Sesame Balls

  ----- Original Message ----- 
  From: PJ 
  Sent: Tuesday, August 25, 2009 10:29 PM
  Subject: asian sesame balls ARE the one to come to when helping to find a long lost food love, so, here 
i am on a search, hoping you can help. about 15 years +, ago, i ate at an asian (chinese 
probably) restaurant and had an interesting dessert. it was like a sweet potato doughnut 
in a sweet glaze with sesame seeds. it wasn't one of those "fake" chinese donuts you see 
at some buffets, which are deep fried canned buttermilk biscuits rolled in sugar. these, 
that i write about, were light, puffed balls, slightly orange in color, kind of like a 
greek honeyball (loukoumadis) but made with sweet potato. can you help me manifest this 
food memory to something more tangible? i owe you big time if you can! thanks for always 
helping everybody on this wonderful site!! thanks again, PJ, cleveland ohio

Hi PJ,

See the recipe below and these sites:

Deep-Fried Sesame Balls

Hopei Stuffed Sesame Balls

Jin Dui

Sesame Balls


  Sesame Balls (Jin Dui)

  6 ounces sweet potatoes
  10 ounces red bean paste (Can be found in Asian groceries, canned)
  1 1/2 cup glutinous rice flour
  1/3 cup all-purpose flour
  2/3 cup white sesame seeds
  2 tablespoons sugar
  1/2 cup hot water 


  Peel sweet potatoes and boil until tender, then mash them. Sift the rice flour and 
plain flour together, then blend with the sugar and mashed sweet potato. Knead mixture 
well and sprinkle in the hot water.
  Knead dough into small balls and roll each ball into a round, flat shape.
  Spoon on some red bean paste and knead back into balls. Coat balls with cold water, 
then roll thoroughly in sesame seeds.
  Deep fry on low heat until balls are golden and swollen. Drain and serve.

  Number of Servings: 20

Turkish French Fries

Saman  Platalesi  (Turkish  French  Fries)

 Potatoes, peeled
Garlic cloves
Cayenne pepper

All ingredient quantities are subject to taste.  Mix yogurt with enough water to make it runny
Add garlic which has been crushed with salt.  Set aside.  Cut peeled potatoes very thin to 
resemble matchsticks.  Fry the sticks in a small amount of oil.  Drain, then set on platter. 
Melt butter, add cayenne pepper and mix together.  Pour yogurt mixture over french fries. 
Add melted butter mixture over all. 


From: "Christine" 
Subject: A meatloaf recipe to share
Date: Tuesday, August 25, 2009 10:09 PM

Hi, I just discovered your website today ;)   Fantastic!  I luvvv to cook and often tweak 
recipes to suit the tastes of my family. 

When my husband and I were newlyweds, I experimented with various meatloaf recipes to add 
to our family dinner recipes.  This meatloaf and potatoes Anna make a wonderful family supper 
that won't break the budget. 

Hamburger Meatloaf 

Preheat oven to 400 degrees F.  

2 lbs ground beef (I use 1 lb 93% lean and 1 lb 88% lean) (see Note below) 
1 egg 
1 Cup fresh bread crumbs; white or wheat bread according to your taste (about 3 slices of bread; 
I tear the bread into pieces, then put them in my food processor to make crumbs) 
1 Tbsp Worcestershire sauce 
3 Tbsp A1 sauce, plus extra to glaze top of meatloaf 

Place all ingredients in a large bowl. Mix together with your hands just until everything is 
well-combined. I put deli-style plastic gloves on my hands to keep my hands clean while making 
this. Make a free-form loaf. I mold the meat in a bread pan, then turn the pan over to remove 
the shaped mixture. Spread a thin layer of A1 sauce on the top (don't use to much sauce; it 
will burn) Use your broiler pan to make this meatloaf (I use the pan that came with my stove). 
First, bring a kettle of water to the boil. You will need enough water to fill the bottom of 
the broiler pan with 1" of water. Place a piece of aluminium foil (large enough for the meatloaf) 
on the slotted top of the pan; run your fingers over the foil to make vents where the slots are. 
Pour boiling water up to 1" in the bottom of the pan. Replace the top of the pan, the put the 
meatloaf on the foil. Carefully place pan into the oven. 
Bake meatloaf about 1 hour until meatloaf has no pink inside (don't overcook). Remove from oven 
and cool about 10 minutes before slicing. 

4-6 servings 

Note: I use a mixture of ground beef of the top 2 lean percentages. This makes a meatloaf that 
isn't too dry or greasy. Using ground beef with more fat will shrink the mixture and cause a 
misshapen loaf because the fat melts during cooking. 

Baking a "free-form" meatloaf (my mom used a bread pan) allows the fat to drain off and browns 
the meat more evenly. The water in the bottom of the broiler pan prevents the draining fat from 
burning and setting off the smoke alarm! It also keeps the meatloaf moist. 

I make potatoes Anna with our meatloaf supper; it cooks at the same temperature in the oven. 

Potatoes Anna 

Grease a 2 qt shallow casserole dish that has a lid (I have a Pyrex dish and lid). Preheat oven 
to 400 degrees F. 

2 lbs Yukon Gold or white potatoes (not russet potatoes), very thinly sliced (I use a mandoline 
to slice) 
1/2 Cup firm margarine or unsalted butter, cut into small pieces (about pea-size) 
salt and freshly ground pepper to taste 
garlic powder (optional) 

Starting from the center of the casserole dish, arrange slices of potato to just cover the bottom 
(about 1/3 of potato slices). Dot with margarine or butter (about 2 tablespoons) and sprinkle with 
salt and freshly-ground pepper. If using garlic powder, add sparingly on top of this layer. 

Add another layer of potato slices (just enough to cover the first layer) starting again from 
the center. Dot with about 2 tablespoons margarine and sprinkle with salt, pepper and garlic powder. 

Add the last layer of potatoes; dot with the remaining margarine and season with salt, pepper and 
garlic powder. 

Bake the potatoes for 45 minutes, covered with the lid for the casserole dish. Remove lid and bake 
another 10-15 minutes to brown the top. The potatoes are done when a knife can be easily inserted 
into the center. 

6 servings 


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